This One Pot Italian Chicken Orzo is packed with chicken, creamy orzo pasta, and Tuscan-inspired veggies, all seasoned with Italian flavors. It’s a one-pan dinner ready in just 45 minutes that’ll have you feeling like you are eating at a restaurant, right in the comfort of your own home.
Orzo lovers may also want to see our Cilantro-Lime Orzo Pasta Salad or our Italian Orzo Pasta Salad.
Why Our Recipe
- A one-pan meal that’s quick and easy to get on the table in about 45 minutes.
- Comfort food orzo pasta with juicy chicken and Italian flavors.
- Simple ingredients, but feels like it’s good enough for a restaurant.
After a long day at work, sometimes you just need a quick, delicious meal for the family—one that’s easy to make and even easier to clean up. Sounds impossible, right? Think again! This Italian Orzo checks all the boxes and more. Made entirely in one pan, it’s perfect for anyone craving a little cheesy goodness. You may very well find yourself making it again and again.
Ingredient Notes
- Chicken: Cut into 1-inch pieces. You could also use boneless skinless chicken thighs which are a little juicier.
- Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
- Italian Seasoning: You can even make your own homemade Italian seasoning.
- Orzo: This short-cut pasta resembles rice and is found in the pasta aisle in a box or plastic container. Check the cooking time on your package for the best results.
- Heavy Cream: You can substitute with half-and-half, though the dish may be less creamy and thick.
- Mushrooms: White button or the brown cremini mushrooms both work.
- Baby Spinach: No need to chop—just toss it in and let it wilt.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes work best here.
- Parmesan Cheese: Freshly shredded or grated Parmesan always melts the best.
Vary Your Veggies
Feel free to switch up the veggies and make it your own! Instead of spinach, kale or arugula (1 to 1 ½ cups) work perfectly. Chop kale finely to help it cook quickly, or toss in some arugula for a little peppery kick.
Throw in cherry tomatoes (1 cup) instead of sun-dried tomatoes. You can toss them in raw near the end or roast them first for even more flavor.
Artichoke hearts (½ to 1 cup) are another great choice. Just drain them, chop into bite-sized pieces, and stir them in.
Olives (¼ to ½ cup) are great for salty lovers. Kalamata or green olives both work.
Chop up roasted red peppers (½ cup) for a little sweetness and mix them in before serving.
Using Rotisserie Chicken
Got some shredded rotisserie chicken in the fridge? Perfect—you’re already halfway to dinner! Swapping in pre-cooked shredded chicken makes this dish even faster and easier without losing any flavor.
Skip the Sauté: No need to cook raw chicken. Start by sautéing the mushrooms first, just until they soften, then move on with the recipe.
When to Add the Chicken: Toss in the shredded rotisserie chicken after the orzo is fully cooked and creamy. Stir it in and let it warm through which only takes about 2-3 minutes.
The Right Pan
Size Matters: Go for a large, deep skillet (12 inches or bigger). It gives the chicken and orzo plenty of room to cook evenly and keeps everything from spilling out when you stir.
Lid Required: You’ll need a lid to cover the pan while the orzo cooks. If your skillet doesn’t have one, no worries—just cover it tightly with foil.
No skillet? No problem! A wide, shallow Dutch oven or braiser works like a charm.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, let the dish cool completely, then store it in portions in a freezer-safe container for up to 2 months. That in the fridge overnight before reheating.
Reheat on the stovetop in a skillet over medium-low heat, stirring occasionally, until warmed through.
Reheat in the microwave in portions in 30-second increments, stirring in between each, until warmed through.
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